Description
Bourbon Almond Praline Sweet Potato Cheesecake is an indulgent dessert that combines creamy, spiced sweet potato cheesecake with a buttery Biscoff crust and a rich almond praline topping infused with bourbon. Every bite offers a perfect blend of warmth, crunch, and caramel sweetness — ideal for fall gatherings or holiday celebrations.
Ingredients
Units
Scale
- Crust:
- 2 1/2 cups (350g) crushed Biscoff cookies (or graham crackers)
- 1/2 cup (113g) salted butter, melted
- Sweet Potato Cheesecake:
- 24 oz (3 blocks) cream cheese, at room temperature
- 1/2 cup (120g) brown sugar, light or dark
- 1/2 cup (110g) granulated sugar
- 3 eggs, at room temperature
- 2 cups (480g) sweet potato puree, at room temperature (or pumpkin puree)
- 2/3 cup (150g) Greek yogurt or sour cream, at room temperature
- 1 1/2 teaspoons (6g) vanilla bean paste or extract
- 1 teaspoon (2g) cinnamon
- 1 teaspoon (2g) pumpkin pie spice
- 1/2 teaspoon (3g) salt
- Bourbon Almond Praline Topping:
- 3/4 cup (171g) salted butter
- 3/4 cup (165g) granulated sugar
- 3 tablespoons (60g) maple syrup
- 1 1/2 tablespoons (23ml) heavy cream
- 1 1/2 tablespoons (12g) all-purpose flour
- 1 1/2 cups (165g) sliced almonds
- 1 teaspoon (4g) vanilla bean paste or extract
- 1 teaspoon (4g) almond extract
- Optional: 1-2 tablespoons (15-30ml) bourbon whiskey
Instructions
- Prepare the crust: Preheat the oven to 325°F (160°C). Combine crushed Biscoff cookies with melted butter and mix until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool while preparing the filling.
- Make the cheesecake filling: In a large mixing bowl, beat the cream cheese, brown sugar, and granulated sugar until smooth and creamy. Add eggs one at a time, mixing just until combined. Stir in the sweet potato puree, Greek yogurt (or sour cream), vanilla, cinnamon, pumpkin pie spice, and salt. Mix until fully combined and smooth.
- Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
- Bake for 60–70 minutes, or until the center is set but slightly wobbly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking. Then transfer to a wire rack to cool completely before chilling for at least 4 hours or overnight.
- Prepare the bourbon almond praline topping: In a medium saucepan, melt the butter over medium heat. Add sugar, maple syrup, and heavy cream. Stir constantly until the sugar dissolves and the mixture begins to bubble. Whisk in flour and cook for 1–2 minutes until slightly thickened. Remove from heat and stir in sliced almonds, vanilla, almond extract, and bourbon (if using).
- Let the topping cool slightly, then spread evenly over the chilled cheesecake. Chill again for at least 30 minutes before serving.
- Slice and serve cold, garnished with extra almonds or a drizzle of caramel if desired.
Notes
- To make homemade sweet potato puree: roast peeled sweet potatoes at 400°F (200°C) for 45–50 minutes until tender, then blend until smooth.
- If you prefer an alcohol-free version, omit the bourbon; the praline will still be rich and flavorful.
- Cheesecake can be made 1–2 days in advance and stored in the refrigerator.
- For clean slices, dip your knife in hot water and wipe between cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 34 g
- Sodium: 310 mg
- Fat: 36 g
- Saturated Fat: 20 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 125 mg